Journal of Future Foods最新文献

{"title":"Development of value-added savory cream from button mushroom (Agaricus bisporus) and evaluation of chemical, physical and microbiological characteristics","authors":"Bombuwala Praveena Sanjinie Rajapakshe,&nbsp;Kulathunga Arachchige Vidushi Maneesha,&nbsp;Kodithuwakku Kankanamge Chandika Jayapema,&nbsp;Seneviratne Navaratne","doi":"10.1016/j.jfutfo.2024.07.019","DOIUrl":"10.1016/j.jfutfo.2024.07.019","url":null,"abstract":"<div><div>Value-added mushroom based savory cream development was carried out using button mushroom (<em>Agaricus bisporus</em>), white pepper powder, garlic, red onions, corn flour, pasteurized cow milk, salt and palm oil as raw materials along with soya lecithin and sodium metabisulphite as an emulsifying and preservation agent respectively. The product formulation was completed according to Taguchi's L8 experimental design and best treatment combination was selected sensorially using a 5-point hedonic scale. The data obtained from all the tests were analyzed by resorting Minitab’19 statistical software package. Sensorially best treatment combination was subjected to determine the physical, chemical and functional properties while parallelly assessing the shelf life using standard protocols of AOAC 2016. Results obtained from the final product was recorded as (79.33 ± 0.14)% moisture, (8.88 ± 0.08)% total fat, (4.25 ± 0.02)% total ash, (2.04 ± 0.04)% crude protein, (2.57 ± 0.31)% crude fiber, (27.00 ± 0.28)% total carbohydrates and (1.72 ± 0.07)% salt respectively. While calory value of the developed product was 533.9 kcal as per the serving, it could be kept in the shelf for more than 4 months without disturbing to the sensorial properties. The research product innovated will be a nutritious value-added food, based on button mushrooms (<em>A. bisporus</em>) catering the fast-food requirement, satisfying the consumer delicacy.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 410-418"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bibliometric analysis of Hericium mushrooms for medicinal and food purposes: 1992−2023","authors":"Jianzhao Qi ,&nbsp;Yuying Liu ,&nbsp;Jing Wu ,&nbsp;Hirokazu Kawagishi ,&nbsp;Chengwei Liu","doi":"10.1016/j.jfutfo.2024.07.011","DOIUrl":"10.1016/j.jfutfo.2024.07.011","url":null,"abstract":"<div><div><em>Hericium</em> mushrooms are a group of rare medicinal mushrooms that have attracted considerable attention worldwide. In order to gain insight into the current trends and frontiers of <em>Hericium</em> research, we conducted a comprehensive search of the Web of Science (WOS) database to identify relevant literature on <em>Hericium</em> research. Following an optimised search strategy and careful removal of duplicate entries, a total of 839 documents were selected from the core WOS database for bibliometric analysis. We used VOSviewer to visualize the co-occurrence network between publishing organizations, while CiteSpace allowed us to visualize and analyse the national co-occurrence network, author co-occurrence network, keyword co-linearity, keyword clustering and co-citation mapping. Our analysis revealed a significant and continuous increase in the number of publications related to <em>Hericium</em> mushrooms, with a peak observed in 2021. Examination of publication statistics by country (region) and institution identified China and Universiti Malaysia as the leading contributors in their respective fields, with active collaboration with other countries and institutions. The analysis of author co-occurrence suggests that inter-author communications and collaborations may be geographically limited by the research institutions to which they belong. Various keyword-based analyses highlighted the structural diversity and bioactivities of small molecule compounds derived from <em>Hericium</em> mushrooms, underscoring their potential health-protective effects as rare food and medicinal mushrooms. Through co-citation analysis, we identified J. Agr. Food Chem. as the most cited journal for <em>Hericium</em> mushroom research results, while Yoko Kawagishi of Shizuoka University (Japan) emerged as the most cited researcher in the field. Overall, our findings suggest that research into the potential anti-neurodegenerative properties of <em>Hericium</em> mushrooms is a promising area of investigation, with a focus on elucidating the underlying mechanisms of action.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 317-330"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A screening strategy for bioactive peptides from enzymolysis extracts of Lentinula edodes based on molecular docking and molecular dynamics simulation","authors":"Daoyou Chen ,&nbsp;Xuexiang Shen ,&nbsp;Wanchao Chen ,&nbsp;Di Wu ,&nbsp;Zhong Zhang ,&nbsp;Peng Liu ,&nbsp;Yanfang Liu ,&nbsp;Wen Li ,&nbsp;Yan Yang","doi":"10.1016/j.jfutfo.2024.07.017","DOIUrl":"10.1016/j.jfutfo.2024.07.017","url":null,"abstract":"<div><div>The aim of this study was to quickly discover multifunctional bioactive flavor peptides from the enzymolysis extracts of <em>Lentinula edodes</em> through bioinformatics, molecular docking and molecular dynamics simulation, and to evaluate the synthesized and <em>in vitro</em> activity of the screened peptides. The biological activity, toxicity, allergenicity, solubility and stability of 272 <em>L. edodes</em> enzymolysis flavor peptides were predicted, and 15 potential bioactive peptides were screened. By molecular docking prediction of 15 potential bioactive peptides, it was found that angiotensin-converting enzyme (ACE)'s Glu403, Glu411, Arg124, His387 and dipeptidyl peptidase IV (DPP-IV)'s Glu206, Arg125, Lys554, Asp545, Arg560 might play a key role in binding to potential bioactive peptides. Among them, DAPLPHPNR and GSEDPLPGAK showed stronger bonding energy, and the stability of their complexes was further verified by molecular dynamics simulation. In addition, the two peptides were synthesized by chemical method, and <em>in vitro</em> experiments showed strong ACE and DPP-IV inhibitory activities, while also having different antioxidant effects. This work provides an efficient method for screening and developing multifunctional flavor peptides in edible fungi.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 388-397"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of molecular weight and chain rigidity on the endocytosis and anti-tumor activity of seleno-lentinan","authors":"Xuewei Jia ,&nbsp;Yalong Liu ,&nbsp;Zhifei Chen ,&nbsp;Tianxiao Li ,&nbsp;Changtong Lu ,&nbsp;Chunping Xu","doi":"10.1016/j.jfutfo.2024.07.020","DOIUrl":"10.1016/j.jfutfo.2024.07.020","url":null,"abstract":"<div><div>This study focused on the modification of lentinan (LNT) and its degradation product, dLNT, through the nitric acid-sodium selenite method, resulting in the synthesis of 4 distinct seleno-polysaccharide (Se-LNTs). The selenium moiety was found to be connected to the C6 position of LNT in the form of selenate. The selenization process led to a notable reduction in molecular weight and an augmentation in chain rigidity. As the molecular weight decreased and chain rigidity increased, the cellular uptake of Se-LNT diminished. Additionally, the uptake pathway transitioned from macropinocytosis to caveolin-mediated endocytosis (CVME). <em>In vitro</em> cell experiments showed that all four Se-LNTs showed obvious anti-tumor activity, and Se-LNT-2 had higher selenium content and cellular uptake rate, showing better inhibitory effect. Furthermore, Se-LNTs were observed to induce a substantial production of reactive oxygen species (ROS) in HCT116 cells. The excessive ROS levels triggered mitochondrial peroxidation damage, escalating mitochondrial inner membrane permeability. This cascade event eventually led to the activation of caspase-3, ultimately leading to apoptosis in HCT116 cells and substantiating the anti-tumor effects of Se-LNTs. The comprehensive investigation into the structural modifications, cellular uptake mechanisms and biological activities of Se-LNTs underscores their potential as promising agents for anti-tumor applications.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 419-427"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inonotus hispidus has development potential in health and future foods","authors":"Ruyue Xue ,&nbsp;Wanqing Han ,&nbsp;Xueyan Gao","doi":"10.1016/j.jfutfo.2024.07.012","DOIUrl":"10.1016/j.jfutfo.2024.07.012","url":null,"abstract":"<div><div>Recently, researchers have studied the functional components and pharmacological effects of Sanghuang (<em>Inonotus hispidus</em>). Simultaneously, Sanghuang tea, Sanghuang wine, and other series of Sanghuang products are produced accordingly, and the development of Sanghuang related industries demonstrates a rapid development trend. Structurally, these compounds are predominantly polysaccharides, polyphenols, steroids, fatty acids, and other metabolites with antitumor, immune regulatory, sleep improvement, antioxidant, and other pharmacological activities. Among these, the antitumor pharmacological effects of <em>I. hispidus</em> are the most prominent. In this paper, the modern research achievements of <em>I. hispidus</em> were reviewed from the aspects of chemical composition, pharmacological activity, related product introduction, and the application prospects of <em>I. hispidus</em> in the field of health and future foods to offer a reference for making complete use of its healthcare value and sustainable and healthy development of its resources. According to this review, <em>I. hispidus</em> could be a promising bioactive compounds source for health promotion and functional foods development.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 331-341"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mushroom-derived nutraceuticals in the 21st century: an appraisal and future perspectives","authors":"Hom-Singli Mayirnao ,&nbsp;Karuna Sharma ,&nbsp;Pooja Jangir ,&nbsp;Surinder Kaur ,&nbsp;Rupam Kapoor","doi":"10.1016/j.jfutfo.2024.07.013","DOIUrl":"10.1016/j.jfutfo.2024.07.013","url":null,"abstract":"<div><div>Mushrooms are not only delicious additions to various dishes but also possess several health benefits due to their diverse nutritional composition. They are a good source of essential nutrients including protein, vitamins, minerals, and dietary fibre, and are low in fats and calories. Comprehensive studies have been carried out with respect to the nutritive quality of wild and cultivated mushrooms. In recorded history, the purpose of mushroom cultivation was to meet household consumption and gradually, the combination of their nutritional quality and potential health benefits, and the growing interest in functional foods and natural remedies has led researchers to expand their focus towards nutraceutical innovation. The review highlights the utilitarian characteristics of mushrooms gaining popularity as source of nutraceuticals. It summarizes the various factors influencing secondary metabolism. It also identifies knowledge gaps and proposes potential area where more research is needed for optimal use of their potential. Understanding the significance and potential applications of mushrooms can contribute to the development of new products and formulations that can stimulate economic growth and expand the market for mushroom-based nutraceuticals.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 342-360"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of 1-methylcyclopropene on the qualities of Cordyceps militaris storage","authors":"Aijuan Pan,&nbsp;Fenglin Sun,&nbsp;Rongrong Xia,&nbsp;Yunting Li,&nbsp;Zhenshan Hou,&nbsp;Yafei Wang,&nbsp;Jiayi Zhu,&nbsp;Chunyan Zhao,&nbsp;Guang Xin","doi":"10.1016/j.jfutfo.2024.07.015","DOIUrl":"10.1016/j.jfutfo.2024.07.015","url":null,"abstract":"<div><div><em>Cordyceps militaris</em> is a well-known edible medicinal fungus. It has a distinctive sensory quality and contains unique nutrients. It undergoes continuous quality degradation, presenting discoloration, moisture loss, texture changes, and nutrient and flavor loss. In this study, fumigation was performed with different concentrations of 1-methylcyclopropene (1-MCP) to study the changes in the postharvest quality and physiological indexes of <em>C. militaris</em> during storage at 4°C in polypropylene packaging. The results reveal that fumigation with 1.0 μL/L 1-MCP had the best preservation effect. When stored for 24 days, the respiratory intensity was 435.59 mg/(kg∙h), the lowest weight loss rate was 6.62%, the highest hardness was 3.20 N, and the color change was the smallest. The synthesis of cordycepin, polysaccharides, total phenols, and flavonoids was also promoted. Storage inhibited the synthesis of malondialdehyde and the decrease of the peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD) activity, effectively extending the shelf life. This study provides a theoretical basis for the storage and preservation of <em>C. militaris</em>.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 372-379"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142538911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isaria cicadae Miquel, as an edible fungus, against dextran sulfate sodium -induced ulcerative colitis in BALB/c mice","authors":"Beiqi Wang ,&nbsp;Xingyang Li ,&nbsp;Wenwen Hao ,&nbsp;Ruilian Yu ,&nbsp;Hao Wu ,&nbsp;Qin Wang ,&nbsp;Li Xu ,&nbsp;Jinguo Xu ,&nbsp;Yanling Wu","doi":"10.1016/j.jfutfo.2024.07.018","DOIUrl":"10.1016/j.jfutfo.2024.07.018","url":null,"abstract":"<div><div><em>Isaria cicadae</em> Miquel (<em>Ic</em>M) is an edible fungus used in traditional Chinese medicine. In this study, we identified the nutritional components of <em>Ic</em>M using classical analytical methods and investigated the protective effects and mechanisms of intestinal mucosal inflammation mitigation and repair capacity in a dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) mouse model. <em>Ic</em>M, mesalazine alone, and co-administration significantly reduced colonic pathological damage, downregulated inflammatory factors (anti-tumor necrosis factor α (TNF-α), interleukin-1β (IL-1β), high mobility group box 1 (HMGB1), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), secretory immunoglobulin A (SIgA)), and improved the severity of UC in a dose-dependent manner by regulating the interaction between glucocoriticoid receptor (GR) and key proteins in the Hippo pathway, remodeling the intestinal mucosal barrier tissue structure by increasing the expression of mucin 2 (MUC2), Occludin, zonula occluden-1 (ZO-1), and E-cadherin, whereas high-dose <em>Ic</em>M treatment increased significantly. Moreover, <em>Ic</em>M and mesalazine have a synergistic effect, weaken toxicity to the liver and kidney, and contribute to alleviating the disease process in clinical patients.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 398-409"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on the rheological and gel properties of Auricularia auricula pulp and konjac glucomannan compound system","authors":"Nan Wang ,&nbsp;Wenhao Yu ,&nbsp;Yuetong Chen ,&nbsp;Tingting Liu ,&nbsp;Yanrong Zhang","doi":"10.1016/j.jfutfo.2024.07.016","DOIUrl":"10.1016/j.jfutfo.2024.07.016","url":null,"abstract":"<div><div>We examined the rheological and gel properties of <em>Auricularia auricula</em> pulp solution and konjac glucomannan solution at different concentrations (1.2, 2.4, 3.6, 4.8, and 6.0 g/100 mL) as well as <em>A. auricula</em> pulp/konjac glucomannan compound system at different mass ratios (4.8:1.2, 3.6:2.4, 2.4:3.6, and 1.2:4.8) and discussed the interaction mechanism. The results showed that the apparent viscosity, dynamic viscoelasticity, energy storage modulus (<em>G</em>'), and loss modulus (<em>G</em>\") of the compound system increased with the increase of <em>A. auricula</em> pulp mass ratio. The thixotropic ring decreased with the increase of <em>A. auricula</em> pulp mass ratio, indicating that <em>A. auricula</em> pulp could improve the thixotropy of the compound system. The results of the texture analysis and water retention test showed that konjac glucomannan was the decisive factor for the strength and hardness of <em>A. auricula</em> pulp/konjac glucomannan compound gel, and <em>A. auricula</em> pulp could significantly improve the elasticity, viscosity, and water-holding capacity of the compound system. Based on Fourier transform infrared spectroscopy and cryo-scanning electron microscopy (cryo-SEM) analyses, we preliminarily concluded that an interaction occurred between <em>A. auricula</em> pulp and konjac glucomannan in the compound system, and a gel network structure was formed.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 380-387"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142538912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The application of medicinal fungi from the subphylum Ascomycota in the treatment of type 2 diabetes","authors":"Yingnan Jiang ,&nbsp;Hongning Song ,&nbsp;Guoying Zhang ,&nbsp;Jianya Ling","doi":"10.1016/j.jfutfo.2024.07.014","DOIUrl":"10.1016/j.jfutfo.2024.07.014","url":null,"abstract":"<div><div>Diabetes is a chronic metabolic disease with an increasing incidence rate year by year. It severely diminishes the quality of life for individuals, reduces life expectancy, and poses a significant public health issue in worldwide. Medicinal fungi, as a large group of microorganisms, possess abundant food and medicinal value, as well as vast research potential. This review describes the antidiabetic activities of seven medicinal fungi from subphylum Ascomycota, including <em>Monascus purpureus, Cordyceps militaris, Ophiocordyceps sinensis, Cordyceps cicadae, Shiraia bambusicola, Claviceps purpurea</em>, and <em>Xylaria nigripes</em>. It provides readers with evidence and information on the medicinal fungi (subphylum Ascomycota) with hypoglycemic effects, as well as their compounds for hypoglycemic properties.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 361-371"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}